The Great - A Grande

In the series premiere, seven gourmet food trucks arrive in San Diego, where the teams will compete to see who can make the most money. The losing truck returns home, while the rest continue on their cross-country quest for $50,000. Tyler Florence hosts.

The six remaining teams arrive in Santa Fe, N.M., and they're greeted by a snowstorm, which complicates the challenge.

The trucks head to Fort Worth, where the teams will have to carve a challenging cut of meat and incorporate it into their menus.

The four remaining teams make their way to New Orleans, where surprise catfish cook-off awaits them.

The food trucks head to Jonesborough, Tenn., a small town with only 5000 residents (aka potential customers). Later, they're challenged to cook a five-course meal in the style of a pioneer-era chuck wagon.

Season 1 concludes as the two remaining trucks arrive in New York City and the teams race to find customers in all five boroughs. Then, in the final cooking challenge, each team must prepare the other's signature dish before the $50,000 grand prize is awarded to the winners.

Eight gourmet food trucks begin their cross-country quest for $100,000 in Malibu, Cal., in the Season 2 opener. The first challenge has the teams creating inventive dishes using one lobster and fresh produce. Then, the trucks move on to Las Vegas.

The trucks arrive in Salt Lake City, where sausages are to be made at a Creminelli Fine Meats production facility. Chef Ryan Lowder is the guest judge.

The trucks roll into Colorado, where the teams harvest morel mushrooms and create original dishes, which will be judged by local chef Frank Bonanno. Later, NFL legend John Elway presents the teams with a Speed Bump challenge.

The five remaining teams arrive in Manhattan, Kan., where they're tasked with creating original dishes on a five-dollar budget.. Later, they sell their food to Kansas State University students.

The four remaining trucks roll into Memphis for a barbecue challenge. Local barbecue legend Jim Neely serves as a guest judge.

In Atlanta, the teams must beg and borrow ingredients from locals when creating original dishes that incorporate Georgia peaches and peanuts. The winning team gets a guaranteed spot in the finals.

The two remaining food trucks arrive in Miami and embark on a grueling three-day final challenge in the Season 2 finale. The first team to cross the finish line receives $100,000.

Eight teams of aspiring food-truck owners arrive in Los Angeles and begin competing for their own food truck and $50,000 of seed money to start their business in the Season 3 opener.

The seven remaining trucks arrive in Flagstaff, Ariz., and the teams are tasked with creating a dish featuring prickly-pear cactus, a local delicacy. Chef Beau MacMillan is a guest judge.

Ballpark-inspired fare is made when the teams visit the Amarillo National Bank Sox Stadium, home of the Amarillo Sox, a minor-league baseball team.

The five remaining teams head to the college town of Fayetteville, Ark., and are tasked with using Pop-Tarts to create breakfast dishes for hungry college students. Acclaimed teen chef Jeremy Salamon is a guest judge.

The four remaining teams arrive in Nashville and prepare a picnic for the country-music duo Joey + Rory. Later, two members of each team must sit out of a challenge while their other teammates train culinary students to do their jobs.

The teams create gourmet dishes using tomatoes. Outback Steakhouse cofounder Tim Gannon serves as a guest judge. Later, the food trucks are taken in to be serviced, and the teams must sell their dishes from golf carts.

The final two teams race to Boston in the Season 3 finale. Once they arrive, they are tasked with adding an authentic New England lobster dish to their menu. Two lobstermen rate the dishes and award the winner a head start to Maine, where they'll sell head-to-head one last time before host Tyler Florence counts their money and reveals the winners.